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Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

PloS one, 2016-02, Vol.11 (2), p.e0147791-e0147791

2016

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Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts

Foods, 2019-03, Vol.8 (3), p.95

2019

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Food protein-derived amyloids do not accelerate amyloid β aggregation

Scientific reports, 2023, Vol.13 (1), p.985-985, Article 985

2023

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The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

Nutrients, 2022-04, Vol.14 (8), p.1669

2022

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Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Processes, 2022-03, Vol.10 (3), p.466

2022

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Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Journal of the science of food and agriculture, 2010-08, Vol.90 (10), p.1665-1672

2010

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Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Journal of food science, 2009-09, Vol.74 (7), p.E386-E395

2009

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Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial

PloS one, 2015-03, Vol.10 (3), p.e0122241-e0122241

2015

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Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

Nature communications, 2022-08, Vol.13 (1), p.4695-4695, Article 4695

2022

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Mealworms as Food Ingredient-Sensory Investigation of a Model System

Foods, 2019-08, Vol.8 (8), p.319

2019

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Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

Foods, 2023, Vol.12 (3), p.521

2023

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Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites

Scientific reports, 2020-04, Vol.10 (1), p.6146-6146, Article 6146

2020

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Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Foods, 2023-07, Vol.12 (13), p.2607

2023

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Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Heliyon, 2019-09, Vol.5 (9), p.e02431-e02431, Article e02431

2019

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Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Food research international, 2014, Vol.66, p.132-139

2014

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Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Foods, 2020, Vol.9 (6), p.791

2020

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Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review

Innovative food science & emerging technologies, 2017-06, Vol.41, p.193-205

2017

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Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Journal of cereal science, 2013-01, Vol.57 (1), p.125-133

2013

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Stewardship of Wild and Farmed Edible Insects as Food and Feed in Sub-Saharan Africa: A Perspective

Frontiers in veterinary science, 2021-02, Vol.8, p.601386

2021

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Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Food research international, 2014, Vol.62, p.644-652

2014

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Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

Nutrients, 2018-10, Vol.10 (11), p.1594

2018

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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Dairy (Basel), 2021-09, Vol.2 (3), p.336-355

2021

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Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5

Colloids and surfaces, B, Biointerfaces, 2006-11, Vol.53 (1), p.9-14

2006

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Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Innovative food science & emerging technologies, 2009-10, Vol.10 (4), p.522-529

2009

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Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams

Food hydrocolloids, 2023-03, Vol.136, p.108315, Article 108315

2023

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Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

Quality Aspects of Insects as Food-Nutritional, Sensory, and Related Concepts

Food protein-derived amyloids do not accelerate amyloid β aggregation

The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: a randomized cross-over trial

Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

Mealworms as Food Ingredient-Sensory Investigation of a Model System

Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites

Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content

Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review

Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Stewardship of Wild and Farmed Edible Insects as Food and Feed in Sub-Saharan Africa: A Perspective

Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese

Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams

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